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28-02-2012, 10:04 AM #1
is hoping things are getting
Exquisite Specialty Dining at Remy and Palo Aboard Disney Fantasy
Two top-deck restaurants with incredible ocean views, rich décor and top-notch cuisine add to the diverse dining venues aboard the Disney Fantasy.
The two beautiful dining rooms are intimate, adult-exclusive and offer sophisticated elegance and impeccable service.
With gourmet cuisine by two award-winning chefs and a unique approach to wine service, Remy melds classic and contemporary styles in a sophisticated new dining concept exclusively for guests age 18 and older.
Chef Arnaud Lallement from l’Assiette Champenoise, a Michelin two-star restaurant just outside Reims, France, and Chef Scott Hunnel from award-winning Victoria & Albert’s at Walt Disney World Resort have collaborated to create a French-inspired menu featuring superior products and seasonal ingredients sourced from around the world.
French-trained Chef Patrick Albert, executive chef for Remy, oversees an all-star culinary team providing guests a superb experience and epicurean excellence each day aboard the ship.
“From the moment our guests walk through the door at Remy, they are transported to a fine French dining experience,” said Ozer Balli, vice president, Disney Cruise Line Hotel Operations.
Dinner at Remy is a lavish and leisurely affair, starting with a signature chilled Taittinger Champagne cocktail made tableside, followed by eight to nine small courses complemented by a stellar wine list. Lallement’s cuisine is simple and stylish, earning l’Assiette Champenoise two stars (of a possible three) from Michelin, making the experience “excellent cooking and worth a detour.” Hunnel’s innovative dishes garnered Victoria & Albert’s the coveted AAA Five Diamonds, a rating accorded a mere 0.19 percent of restaurants in North America and the Caribbean.
Polished touches at Remy include a tableside trolley for serving international cheeses and decanting stations for wines. Guests may order from two tastings menus that include wine pairings, or order a la carte from the menu.
Artistry comes from the kitchen with focused tastes such as smoked buffalo with jicama, hearts of palm and Minus 8 wine vinaigrette; scallops with black olives and cooked and raw fennel; Kurobuta pork tenderloin and belly with corn ragout; wild turbot with lemon-capers and spinach, and porcini mushroom soup with wild mushroom bread pudding.
Simple sweet endings like a choux pastry with praline cream or a wild strawberry sorbet with a crystallized mango chip pair beautifully with post-prandial coffee service including French press and grand crème.
With a subtle nod to the hit Disney•Pixar film “Ratatouille” and its petite French star Remy, the softly lit main dining room with seating for 80 is designed in art nouveau style with a palate of soft greens, deep reds and rich gold. The famous Remy character is subtly and artfully integrated into the design. Tables are elegantly set with Frette linens, Riedel glassware, Christofle silverware and Bernadaud china made exclusively for Remy, with gracious accents such as purse stools for women’s handbags. The attentive serving staff is part of the sophisticated story, dressed in long white aprons, black jackets or burgundy vests, and bow ties.
A private Chef’s Table dining room, Chez Gusteau (inspired by the fictional Paris restaurant in “Ratatouille”), seats eight. The intimate room is furnished with rich décor inspired by the film – bold, red carpet, chairs and drapes with touches of gold, opulent chandeliers, and scenes of Paris on the walls. Chez Gusteau has its own entrance to the kitchen to allow the chefs easy access. Guests also may be seated in the glass-walled wine room amid more than 900 bottles of wine.
Once dinner is booked and guests are on board, they are invited to meet with a sommelier in Remy’s glass-walled wine room to taste and pre-select their wines for the evening. The restaurant offers two wine lists: a special French list with 200 vintages from most every region in France, and Remy’s Vault, a separate and exclusive wine list with rare wines from all over the world. Select wines from the French list also are available by the glass.
From Remy’s Vault, 22 wines are selected as the best of the best, presented by white-gloved sommeliers in an elegant velvet box that opens like a book with the name of each wine engraved on a silver-plated plaque. The list includes a 1947 Château Cheval Blanc, another nod to “Ratatouille” (the wine requested by the movie’s food critic). Considered one of the best vintages in the world, a single bottle of Château Cheval Blanc retails for $25,000.
After-dinner libations include Rémy Martin Louis XIII Rare Cask, one of the most sought-after cognacs for connoisseurs, aged in centuries-old casks and served from an elegant Baccarat crystal decanter, and a rare bottle of 43-year-old Camus Cuvee 4.176 Cognac, presented in an engraved Baccarat crystal decanter.
The dining experience at Remy is $75 per person, plus the cost of wine and other alcoholic beverages. Optional wine pairings selected from the French list are offered at $99. The dress code requires men to wear a dress jacket, dress pants and shoes (ties are optional). For women, cocktail dresses, evening dresses, pant suits or dressy skirts and blouses are the options.
Northern Italian Cuisine at Palo
Named after the colorful poles that line the canals of Venice, Palo offers a superlative dining experience in a sophisticated atmosphere reserved exclusively for adults. At this elegant restaurant, guests are invited to indulge in a menu of delectable Northern Italian cuisine, classic reserve wines and superior service.
Palo provides an unforgettable dinner experience at sea. With a semi-circular design, floor-to- ceiling windows and raised banquettes along one side, every seat offers beautiful vistas. A pianist softly serenades guests. Stylish furnishings, Frette linens, custom art, warm wood tones and a color palate of rich red, green and gold jewel tones create a refined, Italian-inspired décor. Guests also may dine al fresco on Palo’s private teak deck, with picturesque views and ocean breezes.
Palo’s nightly culinary journey starts with both cold and hot antipasti selections. Fresh pastas range from pappardelle with lobster to wild mushroom risotto. Seafoods and meats are prepared with Italian touches – turbot is pan seared with porcini, pancetta and fennel with walnut butter; the classic beef tenderloin is served with a Barolo wine or Gorgonzola sauce.
An array of desserts includes everything from classic tiramisù to a signature chocolate soufflé and panna cotta with a strawberry-basil sorbet.
The restaurant’s wine list includes about 90 labels from all regions of Italy, including a sparkling Prosecco, a lush red Barolo made just for Palo, and some of the best Super Tuscans. The signature Balsamic Grande cocktail features vodka, a splash of five-year-old balsamic vinegar and fresh muddled strawberries. After dinner, a traditional grappa is offered.
In addition to romantic dinners, Palo offers both an adult-only Champagne brunch and High Tea on select days. The brunch features Palo’s signature pizzas made-to-order entrées, seafood, a selection of international cheeses, fresh breads and pastries, desserts, champagne and mimosas.
Between Remy and Palo is Meridian lounge, where guests can enjoy a pre-dinner aperitif or an after-dinner cocktail. With décor inspired by the early days of sea travel, this adult-exclusive lounge has inside seating and an outside teak deck, ideal for watching a sunset or relaxing with a cigar from a fine assortment available at the bar.
Reservations are required for all Palo dining experiences. There is an additional $20 charge for dinner and brunch; High Tea is $10. Dinner dress code is dress shirt or jacket for men and dress or pantsuit for women – no jeans. Brunch and High Tea are “cruise casual” – no jeans, shorts, swimwear or tank tops.
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28-02-2012, 02:09 PM #2
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Re: Exquisite Specialty Dining at Remy and Palo Aboard Disney Fantasy
This would most likely be on our list when we take our next cruise. Maybe even with you and Chris, Wendy.
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